• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Southwestern Chili

  • Recipe Submitted by on

Category: Main Dish, Greek, United States

 Ingredients List

  • 10 California chilies --
  • Dried*
  • 3/4 c Water
  • 1 3/4 lb Beef round steak --
  • Boneless
  • 2 tb Shortening -- vegetable
  • 3 Garlic cloves
  • 1/4 ts Salt
  • 1 md Onion -- chopped
  • 2 tb Flour
  • 2 c Water
  • 1/2 ts Cumin -- ground
  • 1/2 ts Oregano -- ground
  • 1/2 ts Vinegar
  • 1/4 ts Salt
  • Tortillas -- flour


Recipe by: Jo Anne Merrill *Use 1 can (4 ounces) of green chilis, chopped
and drained in place of dried chilis if preferred. 1-Soak chilies in hot
water until softened; about 1 hour. Drain; discard stems and seeds. Place
chilies and 3/4 cup water in blender. Cover and blend until pureed. Press
chilis through sieve to eliminate bits of chili; set aside. 2-Trim fat from
meat. Cut meat into 1/2-inch cubes. Heat shortening in dutch oven or heavy
pan. Add meat and cook, stirring ocassionally, until meat is brown. 3-Mash
garlic with 1/4 teaspoon salt until mixture is pasty. Add garlic, and onion
to meat. Cook, stirring ocassionally, until onion is tender. 4-Sprinkle
flour over mixture in pan and stir to blend. Stir in chili puree, 2 cups
water, cumin, oregano, vinegar and 1/4 teaspoon salt. Cover and simmer
until meat is tender; about 1 1/4 hours. Serve with warmed tortillas. Jo
Anne Merrill

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